It may have dumped a foot of snow this past weekend in our little corner of Seattle...but I was not entirely prepared. No soups going on the stove or anything, just ALL the sandwiches. Not exactly snow weather food but whatevs. Specifically, this vegetarian kale pesto artichoke caprese sandwich.
I'm going to be honest with you: this sandwich came about because I legit got tired of moving around the artichoke hearts jar and the sun-dried tomatoes jar in the refrigerator. I don't even know why we had them, but turns out that was a blessing in disguise! Dan is a BIG fan of artichoke hearts...and I love pesto and cheese.
Ergo, kale pesto artichoke caprese sandwich.
Another little secret tidbit: the sun-dried tomatoes were originally added for extra yums but also for one extra splash of color. Win win!
Super important addition? Pesto. I actually used kale pesto for this sandwich for even more secret veggies!
OH and by the by, this puppy is vegetarian 🙌🏻.
Ready to get sandwich making?? Recipe below 🥪!Print
Dress up the classic Italian inspired vegetarian sandwich with artichoke hearts, sun-dried tomatoes, and a tasty kale pesto spread.
- 1 loaf Ciabatta bread, cut in half and sliced lengthwise
- Whole grain mustard
- Kale pesto, homemade or store-bought
- 8 ounce mozzarella cheese log or ball, thinly sliced
- 1-2ish large tomatoes, thinly sliced
- 4-6ish artichoke hearts, roughly chopped
- 4-6ish Sun-dried tomatoes, roughly chopped
- Handful baby arugula
- Balsamic vinegar and/or balsamic glaze for drizzling
- Spread mustard and pesto on ciabatta halves (I spread them on both top and bottom halves of my sandwich).
- Layer the sandwich as follows: tomato slices, mozzarella slices, artichoke hearts and sun-dried tomatoes, and finally the arugula.
- Drizzle with balsamic vinegar and/or glaze as desired. Cover with top half. Serve immediately.
Feel free to use more or less of any of the ingredients for this recipe, whatever you prefer! The listed amounts are just a general guide for you to get started.